Description
Indulge in the creamy, tropical flavors of Sweet Corn and Coconut Chowder, a comforting and rich vegan soup that blends sweet corn with creamy coconut milk for a satisfying, hearty meal. This soup is full of vibrant flavors, with a hint of sweetness from the corn and the richness of coconut, making it perfect for cozy evenings or a delicious weeknight dinner. Easy to prepare and packed with nutrients, this chowder will quickly become a family favorite.
Detailed Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 1 1/2 cups fresh or frozen corn kernels
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup coconut cream (optional for extra richness)
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Add Vegetables: Stir in the diced potatoes and corn kernels, cooking for another 2-3 minutes to incorporate the flavors.
- Simmer the Chowder: Pour in the coconut milk and vegetable broth. Stir in the ground cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
- Blend and Thicken: For a creamy texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. If you prefer a smoother chowder, blend it all.
- Finish and Serve: Stir in the coconut cream (if using) and lime juice. Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh cilantro, and serve hot.
